Crispy Eggplant Parmesan Chips (Printer View)

Thin, golden-baked eggplant slices coated with Parmesan and herbs for a savory, crunchy treat.

# Components:

→ Vegetables

01 - 1 large eggplant, sliced into 1/8-inch rounds

→ Breading

02 - 1/2 cup panko breadcrumbs
03 - 1/3 cup grated Parmesan cheese
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt

→ Coating

08 - 2 large eggs
09 - 2 tablespoons milk

→ For Baking

10 - Olive oil spray

# Method:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Slice eggplant into 1/8-inch thick rounds. Pat dry with paper towels to remove excess moisture.
03 - Whisk together eggs and milk in a shallow bowl.
04 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, oregano, black pepper, and salt in another bowl.
05 - Dip each eggplant slice in egg wash, then dredge in breadcrumb mixture, pressing lightly to adhere coating.
06 - Place coated slices in a single layer on prepared baking sheets. Lightly spray tops with olive oil.
07 - Bake for 12 to 15 minutes, flip slices, then bake an additional 10 to 12 minutes until golden and crispy.
08 - Allow chips to cool slightly on a wire rack before serving.

# Expert Advice:

01 -
  • They satisfy a chip craving without the guilt, tasting indulgent but baked until they crackle.
  • The combination of panko and Parmesan creates an addictive savory-herbaceous coat that works as a snack, appetizer, or even a side dish.
02 -
  • Skipping the drying step will give you steamed eggplant instead of crispy chips—this mistake taught me patience and the value of a paper towel.
  • Overlapping slices on the pan traps steam and ruins the texture; give each chip breathing room on the rack.
03 -
  • If you want extra insurance against sogginess, salt the eggplant slices lightly and let them sit for 10 minutes before patting dry; this draws out additional moisture.
  • Finished chips can be cooled completely and stored in an airtight container for up to two days—reheat them in a 350°F oven for 5 minutes to restore their crispiness.
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